98 500 gram Taiwanese Yi Wu Brick. Yummy I think this is much better than the 03 version. It is thicker, with a better aftertaste ,qi , and much better durability than the 03. Which started to give out after five infusions. The only plus for the 03 would be in its stronger initial flavor . But that could easily be the result of me not properly resting the tea after shipping.

Very odd. Took this back home, poured hot boiling water and it tasted very much better, very good huigan and high chi. (water in office is not boiling but at a high temperature). One lesson - every tea has a different property and it's a trial and error thing.

HifideliTea wrote:The "taste factory" shelf life for this tea may have expired. Totally no flavour and taste. On the third infusion and longer steep times, dark liquid, but only little hint of oldness.

Despite it's blandness, are there any tangible properties drinking it, ie medicinal?I'll try with more tea leaves in the next session.

Nevertheless, what recommendations do you have with these type of tea cakes? Into the trash bin? Blending? Airing?

HifideliTea wrote:Very odd. Took this back home, poured hot boiling water and it tasted very much better, very good huigan and high chi. (water in office is not boiling but at a high temperature). One lesson - every tea has a different property and it's a trial and error thing.

Did you have anything to eat beforehand? The problem may have been your taste buds.

Your office water may also have different mineral content that can also affect how you taste the tea (although I would suspect you'd have that problem with many teas at work, then).

This might be a "simulation" of Menghai Wild Arbor Bing inspired by the 1999 piece with quite a lot of difference in the wrapping paper and the tea quality/color. From the tea color, if there is no photographic misrepresentation,it looks too dark to be the age of sheng Pu that it intend to be. Can't really tell unless can see and taste it.

If you ask around, many tea wise men/ladies here would probably ask you to explore it carefully if you intend to keep this tea. It is interesting tea to come across for the experience of it.

Drax wrote:Did you have anything to eat beforehand? The problem may have been your taste buds.

Your office water may also have different mineral content that can also affect how you taste the tea (although I would suspect you'd have that problem with many teas at work, then).

Teaism wrote:This might be a "simulation" of Menghai Wild Arbor Bing inspired by the 1999 piece with quite a lot of difference in the wrapping paper and the tea quality/color. From the tea color, if there is no photographic misrepresentation,it looks too dark to be the age of sheng Pu that it intend to be. Can't really tell unless can see and taste it.

If you ask around, many tea wise men/ladies here would probably ask you to explore it carefully if you intend to keep this tea. It is interesting tea to come across for the experience of it.

Have a good day! Cheers!

Thank you Drax and Teaism.

Hi Drax, there are 2 possibilities - the water was not boiling hot when I rinsed it at home for drinking at the office after lunch; and I had garlicky chillies as condiments in my lunch. The water in the office is filtered.

Hi Teaism, the tea is a gift purchased from a reputable supplier, it is a 90's ripe (not a sheng) tea and fairly inexpensive. In fact there is not much in the taste department but the huigan was overpowering. The throat was coated with layers of something resembling liquorice and stayed in there for hours.

Eager to test out the pairing of Aged Puerh with the new Yixing. So I couldn't resist and decided to make it tonight. So I am already quite a few infusions into some more 80's Wang Zi and it is pairing nicely with this new little pot.

First infusion has a wonderful aroma, a lot of woody and mushroom tones, though not in a swampy over powering way. Think more like a walk through a somewhat dense woods right after a few days of heavy rain during the summer. Taste is quite smooth and nice, with a subtle but effective touch of what I believe is camphor.

Second infusion brings an even better aroma with more apparent camphor, and a similar taste. This is a nice tea.

Day three of a 80's Sun Yi Shun liu . In my new 85 ml Huang long shan zisha pot.This tea had a very active qi. kinda funky to start with but around the seventh infusion became very good. I think I am some where around infusion 30.

Spout clogged on the first infusion so I am getting an amplified effect from this first brew. Nice and mellow, interesting tree bark appeal to it. I can get used to this very mellow appeal of aged puerh on a regular basis. I am almost regretting giving it another try, this is going to be bad for my account balances.

Sadly bad weather and horrible lighting for photos right now, but really nothing has changed from the last set up, except the tea inside the teapot.

Traditional storage 1997 Menghai 7582. This tea is a treat but it is not reallya the best time to drink it. There is still bit of of bitterness left in the tea from its youth and still a little mustiness left over from storage. Other than that this tea is really nice. A little bit granny face powder shows up. The cha qi is pretty strong leaving me tea drunk after a couple infusions.